But I did find Graham Sander's Full transcript for his "legendary" (in his own mind) Tropical Flour wit.
Category: 12. BELGIAN and FRENCH ALE
Style: Belgian Wit
Recipe Name: Tropical Flower Wit (of sorts)
Brewer's Name: Graham Sanders
Brewing Method: Mash
Starting Gravity: 1.053
Ending Gravity: 1.008-1.010
Alcohol (w/w%): arround 5%
Bitterness (IBU): 17
Colour (SRM): Bloody Light
Specification Comments: This beer is made with plain white flour. You may instead used flaked or crushed wheat, in which case, up the amount by 10-20% to account for the yield difference. Do use lots of rice hulls to aid sparging.
Size of Batch: 38
Batch Size Unit: Liters
Extract Efficiency: 95%
Fermentables: 3.5 kg Pilsner Malt (Galaxy is good as it has a high glutenase level to aid in breaking down the wheat gums)
3.0 kg White Wheat Flour
0.3 kg Rolled Oats
Hop Additions: 45 grams low aplha Tettnanger 60 minutes boil
15 grams Goldings 10 minutes
15 grams goldings strike
Wort Preparation: A 2 and a half decoction is employed. water is treated with salts to 50ppm Ca. Sodium Bimet added to stop oxidisation. Mix is 2.5 litres per kg of grain.
1. 1 kg of crushed grain is heated to 50C. All the flour mixed in. Raised to 68C and held for 30 minutes.
2. this is added to rest of grain and water. Temperature levels out to arround mid 40C. Hold for 30 minutes
3. Lift a small proportion (25%). Raise to 70C hold 20 minutes, then boil for 5 minutes. add back to main mash.
4. Temp will level out mid 50C. hold for 30 minutes.
5. Lift 35-40% of mash, raise to 70C, hold for 30 minutes, and boil then for 5 minutes, add then back to main mash.
6. Temp levels out at 68C, hold for an hour, then sparge.
Boiling and Cooling: Boil for 60 minutes
Other additions
30 grams of dried orange peel, 20 minutes from end
50 grams of lightly crushed corrander, 10 minutes from end
30 grams of lightly crushed corrander, 30 grams of manderine peel, 0.5 teaspoon cummin, secret ingredient X at strike
Other Additions: A sour mash is dne 2 days before hand with 5% of the grian bill, this is added to the mash.
Yeast Information: Yeast culture from Hoegaarden, fermented at 18C.
Fermentation Details: Ferment at 18C for a week.
Skim beer of all scum for super clean taste.
Other Brewing Information: pH is more critical here than people realise. Mash pH should level out at 5.1 from the sour mash, and sparge water pH should also be a little low at arround 5.5.
Competition Results: Its fame speaks for itself. All who make this beer testify its worth the effort. Competitions won arround the world with this receipe.